Cauliflower Couscous

cauliflower, olive oil, 400g can chickpeas, ground coriander, turmeric powder, parsley leaves, coriander leaves, mint leaves, preserved lemon, lemon juice

Cut a cauliflower into florets. In an oven pan, toss half the florets in oil, season with salt and pepper and roast at 180C for 30 minutes. Working in batches, pulse remaining florets in a food processor to form couscous-sized granules. Blanch processed cauliflower, drain and put in a large bowl. Add drained chickpeas, 1 tsp each coriander and turmeric, ¼ cup each herb, 1 tbsp chopped preserved lemon and roasted florets. Drizzle with oil and juice of 1 lemon; toss well. Serves 6